Bacon Wrapped Chicken and Asparagus
Bacon Wrapped Chicken and Asparagus Ingredients (4 Servings)
- 4 thin sliced chicken cutlets
- 12 asparagus spears
- 1 tbsp. of extra virgin olive oil
- 1/2 tsp. of Italian seasoning
- 1/4 cup of parmesan cheese, grated
- 8 slices of bacon, thick cut
Preheat the oven to 400 F.
Line a baking sheet with parchment paper or tin foil.
Pound out the chicken cutlets to about 1/2 inch thick.
Snap off the ends of the asparagus spears, leaving the spears to a size just slightly bigger than the chicken so that they will not stick out much farther than the ends of the cutlets.
Place the asparagus spears, extra virgin olive oil, and Italian seasoning in a gallon sized zip lock bag and toss the ingredients until the asparagus is evenly coated.
Place 3 asparagus spears on a flattened chicken cutlet and top with 1/4 of the parmesan cheese.
Roll the chicken around asparagus.
Wrap the rolled chicken cutlet with 2 bacon strips.
Place the bacon wrapped chicken and asparagus seam side down in the lined pan.
Repeat the last 4 steps for the remaining 3 chicken cutlets.
Bake the bacon wrapped chicken and asparagus uncovered at 400F for around 35 minutes or until the juices in the chicken run clear.
Move the pan up about 6 inches from the heat and broil for around 5 more minutes, or until the bacon is nice and crispy.
Allow the bacon wrapped chicken and asparagus to cool before serving.
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